CATEGORY: Tart
Artichoke Tart with Polenta Crust and Potatoes with Leeks and White Wine

Artichoke Tart with Polenta Crust and Potatoes with Leeks and White Wine

Why was I attracted to the "Artichoke Tart with Polenta Crust," from Maria Speck's Ancient Grains for Modern Meals? Because its crust is made of grits (I've never done that) and it's full of favorites.
Mini Blueberry Pies

Mini Blueberry Pies

How cute is this? I made the "Mini Blueberry Pies," from the June 2011 issue of Cuisine at Home, because they were nonintimidating, charming.
Salmon Pho and Spicy Lentil Tart with Pomegranate and Mint

Salmon Phở and Spicy Lentil Tart with Pomegranate and Mint

There's been a buzz, lately, about the Vietnamese noodle soup known as "pho," so it's about time I tried to prepare it.
Salad of Morels, Fiddleheads, Ramps, and Farro and Spinach, Tomato and Cheese Tart

Salad of Morels, Fiddleheads, Ramps, and Farro and Spinach, Tomato and Cheese Tart

I do respect Hank Shaw's foraging skills, his synchronization with the nature that surrounds him, there in Northern California. I saw his recipe for a "Salad of Morels, Fiddleheads, Ramps, and Farro," at the exact moment that fresh fiddlehead ferns were available in my food coop.
Mushroom Wellingtons with Walnuts and Roquefort Cheese

Mushroom Wellingtons with Walnuts and Roquefort Cheese

When I see a recipe for "Beef Wellington," it makes me giggle. It is an indulgent and painstaking process of coating a steak with foie gras and truffles, then wrapping it in puff pastry and baking it. Yikes!
Turkish Millet with Garden-Fresh Greens and Apple Pizza

Turkish Millet with Garden-Fresh Greens and Apple Pizza

The ingredient list for the "Turkish Millet with Garden-Fresh Greens," from Ellen Kanner, reads like a nutritious adventure.